Definitely like this format. I often watch while I’m cooking. When I watch chefs cook, it slows me down to enjoy my own process, like parallel play. Cooking can get lonely, or it can get frantic, depending on where your head is at that day, and people who cook can get into their heads too much. So we need to slow down together, to learn to listen to each other’s processes, and share teaching on the very most intimate level of cooking. But I do miss Kitty time. Perhaps your Kitty, like mine, is somewhere in the house hibernating in a newfound cave. Dark and warm. It’s not as cold as Seattle but we’re cold down here in the coastal hills of Mission Viejo.
@acooknamedMatt Matt words can't express the inspiration that you give me from watching your channel. I myself am a (Hispanic) father of 5 who loves to cook for my family and friends give me the motivation to master my craft on making delicious dishes inspired by you so I can pass down to the next generation as a family tradition.
Soup kambing please. Also, don't be influenced by your mentor's style of vlogging cooking recipes. You are a natural. Stay true to yourself & "chill on your own".
Agreed! I'm from RGV. Your style, flow and maner of speaking is like listening to my family converse about nothing and everything as the storms rolling in on the porch by the grills while sipping on tea and chowing on salsas & TACOS!
Sundays bc my parents generation and theirs would take the heads, brains, cheeks that are sort of left over from the butcher. Sundays bc barbacoa is started on a Friday or Saturday and ready on a Sunday-after church. My fondest memories as a child. Orale, RGV.
Oh yummy. Luv Barbacoa. I will be making some, but a regular plate of barbacoa, fried potatoes refried beans and over easy egg with ranchero sauce. Just made some Chilorio tacos last night. Anyway craving chicken dumplings too. Hehe I am foodie at heart!😂😊 Anyway thanks 🙏 for the video ❤ have a great weekend.
The trick to wrapping soup dumplings is to always pinch/pleat the dough to the SAME point. That'll make them look perfect! If the dough gets too thick, you can pinch off a bit of it at the very end once it's all sealed up :)
Crazy that sheets of gelatin would be hard to find in the store. Here in Sweden, it's impossible to find the powder and you can find sheets in literally every store by the baking goods.
What’s crazy about Barbacoa underground method being grandfathered in by the health dept for one place only means that it can be done safely and there’s no reason the ban it
Looked good up until you showed gross Elon-Lost my appetite. But the food looks like a must-make! The bit of history and your tutorial were great and always fun to watch.
Format is great. Always enjoy hearing what inspires a dish
Definitely like this format. I often watch while I’m cooking. When I watch chefs cook, it slows me down to enjoy my own process, like parallel play. Cooking can get lonely, or it can get frantic, depending on where your head is at that day, and people who cook can get into their heads too much. So we need to slow down together, to learn to listen to each other’s processes, and share teaching on the very most intimate level of cooking. But I do miss Kitty time. Perhaps your Kitty, like mine, is somewhere in the house hibernating in a newfound cave. Dark and warm. It’s not as cold as Seattle but we’re cold down here in the coastal hills of Mission Viejo.
Truth!
@acooknamedMatt Matt words can't express the inspiration that you give me from watching your channel. I myself am a (Hispanic) father of 5 who loves to cook for my family and friends give me the motivation to master my craft on making delicious dishes inspired by you so I can pass down to the next generation as a family tradition.
Thank you
Wow, thank you! Seriously appreciate that highest of compliments. Barbacoa is in my blood too :)
Soup kambing please. Also, don't be influenced by your mentor's style of vlogging cooking recipes. You are a natural. Stay true to yourself & "chill on your own".
Agreed! I'm from RGV. Your style, flow and maner of speaking is like listening to my family converse about nothing and everything as the storms rolling in on the porch by the grills while sipping on tea and chowing on salsas & TACOS!
Honestly like this style of video, appreciate that you're experimenting with different styles that work for you :)
Here in San Antonio, we have lots restaurants for barbacoaa. It's a staple on the weekends.
Sundays bc my parents generation and theirs would take the heads, brains, cheeks that are sort of left over from the butcher. Sundays bc barbacoa is started on a Friday or Saturday and ready on a Sunday-after church. My fondest memories as a child. Orale, RGV.
Oh yummy. Luv Barbacoa. I will be making some, but a regular plate of barbacoa, fried potatoes refried beans and over easy egg with ranchero sauce. Just made some Chilorio tacos last night. Anyway craving chicken dumplings too. Hehe I am foodie at heart!😂😊 Anyway thanks 🙏 for the video ❤ have a great weekend.
Def this format and man what a patience to make the dumplings 😅
Spice drawer is impressive asf
Fuck yea! I had same reaction. Props dude.
The trick to wrapping soup dumplings is to always pinch/pleat the dough to the SAME point. That'll make them look perfect! If the dough gets too thick, you can pinch off a bit of it at the very end once it's all sealed up :)
That duck plate slaps every time
It’s one of my favorite plates fr
Babe wake up new Good Soup just started!
I’ve got some birria meat and base in my freezer. Need to try this at home.
Picking up the soup dumpling at 2:01 is such a flex. The last time I ordered soup dumplings they fell apart.
love your content
A soup for Thanksgiving
Or leftovers that turns into soup
Caldo de pollo bro. You gotta do it!
Crazy that sheets of gelatin would be hard to find in the store. Here in Sweden, it's impossible to find the powder and you can find sheets in literally every store by the baking goods.
What’s crazy about Barbacoa underground method being grandfathered in by the health dept for one place only means that it can be done safely and there’s no reason the ban it
Agree, I’ve seen this method used in many areas around the globe.
Could you make Sinigang soup it looks fire !!!!🔥🔥
Oooh yes I’ll revisit that
@@acooknamedMatt Bulalo is another great Filipino soup! It’s almost like caldo de res
GOOD SOUP LFG
Let’s hangout more man! 6:07
You're face in the thumbnail literally looks like Matt Champion from brockhampton
Looked good up until you showed gross Elon-Lost my appetite. But the food looks like a must-make! The bit of history and your tutorial were great and always fun to watch.
@acooknamedmatt Matt thank you for always being a inspiration your video give me inspiration to make my own when I start them
Thank you so much